Identification of lactic acid bacteria: culture-dependent and culture-independent methods

被引：118
|
作者：
Temmerman, R [1 ]
Huys, G [1 ]
Swings, J [1 ]
机构：
[1] Univ Ghent, Microbiol Lab, B-9000 Ghent, Belgium
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 7-8期
关键词：
D O I：
10.1016/j.tifs.2003.12.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Because of their well-documented fermentative and claimed health-promoting properties, lactic acid bacteria (LAB) are one of the most important groups of bacteria to the food industry. The correct species identification of LAB is of paramount importance from the technological, ecological, and safety point of view. This paper provides an overview of phenotypic and genotypic techniques that are currently used for the culture-dependent and culture-independent identification of LAB. In particular, the direct identification potential of the culture-independent Denaturing Gradient Gel Electrophoresis (DGGE) technique is highlighted. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：348 / 359
页数：12
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